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4010 Swover Creek Rd, Edinburg, VA 22824
 On-Farm Store Hours: THURS & SAT 9a.m.- 3p.m. 
FRI 1-7p.m.

BEEF KABOBS WITH ROSEMARY AND GARLIC


MARINADE:

1 tbsp. minced fresh rosemary
1 tbsp. minced garlic
1 tsp. red pepper flakes
1 tsp. ground black pepper
1 tsp. soy sauce or worcheshire sauce
2 tbsp. balsamic vinegar
1 tbsp. water
1 tbsp. olive oil

KABOBS:

2 lbs.  Beef Kabobs
2 med. zucchini, thickly sliced
4 yellow or sweet red peppers, cut 1 1/2 inch pieces
2 med. onions, cut into wedges
32 cherry tomatoes
4 c. hot cooked brown rice

In large bowl, combine all marinade ingredients and add kabobs to marinade and toss well to coat. Cover and refrigerate overnight.

Two hours before cooking, soak 20 (8 inch) bamboo skewers in water. Drain beef, reserve leftover marinade for later. Thread meat and vegetables on skewers. Broil or grill about 4 inches form heat 12-15 minutes or until lightly browned. Baste with marinade while grilling. Serve over hot rice. Serves 8. 317 calories.


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